If you enjoy slow cooking, the good news is that you're not limited to recipes specifically created for slow cookers. In this section, we show you how to adapt your favorite dishes and recommend some of our own.

Select the right recipe

Slow cookers are ideal for braises, stews, and any recipe that calls for beef or lamb "stew meat." Poultry also works, but stick to whole birds cut into pieces or a combination of legs and thighs (avoid boneless chicken breasts, which will likely overcook). Vegetarian dishes, especially those featuring potatoes and root vegetables, do very well in a slow cooker. Dried beans can cook for longer periods, but canned beans should be added towards the end of cooking.

Match the recipe to the slow cooker

Be aware of the number of servings a recipe makesyou may need to scale it up or down depending on the size of your slow cooker. A four- to five-quart model easily serves four to six people, while larger ones hold up to seven quarts and are great for big groups or when you want to cook extra food to freeze. It's best to consult the manufacturer's instructions for specific serving information. Many slow cookers are oval-shaped which offers more cooking surface and is ideal for larger cuts of meat. Smaller, round models are best for soups.

Brown for maximum flavor

Recipes often call for browning meat and vegetables before adding to the slow cooker. Except for ground meat, which should always be browned to reduce risk of contamination, browning is not essential. However it's an excellent way to add flavor to any dish and reduces some of the grease in fattier cuts of meat.

Use less liquid

Slow cooking retains a lot more moisture than other cooking methods so it's safe to reduce the amount of liquid called for in a recipe (try using half to three-quarters the amount). Leftover liquid can be used to make a sauce: Remove the lid, turn the slow cooker to high, and simmer until reduced and full of flavor. Alternatively, transfer to a saucepan to reduce.

Think about time and temperature

Personal preference and differences in slow cooker models make for variation in cooking times and temperatures. As a general rule, cook food until tender. A recipe that cooks for an hour and a half to two hours on the stove will likely take about 4 hours in a slow cooker. Also keep in mind that two hours on the low setting translates to about one hour on high. To ensure meat is sufficiently cooked, divide large cuts into smaller chunks or check with a thermometer.

Don't be afraid of dairy

While milk, cheese, and other dairy products aren't suited for extended cooking, you can in fact use them in a slow cookerjust add during the last hour of cooking or stir in afterwards